Spicy chicken potato and leek soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 or 5 leeks , about one pound, cleaned and cut into 1" or 2" pieces 1 stick salted butter4 Tablespoons better than bullion reduced sodium chicken base 1 large or two medium boneless skinless chicken breasts, about 19 ounces, cut into 1"X1" cubes or smaller4 medium jalapenos, 3 ounces, minced 4 medium russet potatoes, cut into 1"x1" cubes12 cups water
Melt butter in large saute pan on medium heat. Add sliced leeks to butter and cook till soft 8 to 10 minutes. Once cooked remove leeks to a bowl and set aside. Drain a tablespoon of melted butter from the leeks and put it back in the saute pan. Return pan to medium high heat. Cook the cubed chicken, seasoning with pepper. When the chicken is cooked add all ingredients to a large stock pot. Bring to a simmer making sure not to boil. Soup is ready when potatoes are cooked, about 20 to 25 minutes.
Serving Size: one cup
Serving Size: one cup
Nutritional Info Amount Per Serving
- Calories: 173.2
- Total Fat: 9.8 g
- Cholesterol: 46.4 mg
- Sodium: 583.5 mg
- Total Carbs: 9.9 g
- Dietary Fiber: 1.3 g
- Protein: 11.9 g
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